Japanese Noodle Salad

Japanese Noodle Salad

Serves 6

Core Recipe

225g egg noodles, medium

6 spring onions, chopped

225g beansprouts

3 tbsp chopped fresh parsley

1 red pepper, sliced

Dressing:

2 tbsp soy sauce

3 tbsp oil (use from allowance)

1 tbsp lemon or lime juice

½ tsp splenda

Cook noodles as directed on the pack.  Drain & rinse in cold water.  Cut into short lengths and mix with the beansprouts, spring onions, peppers and parsley.

Mix dressing ingredients in a jar, cover and shake to mix.  Pour over salad and toss well.